Braised Soy Sauce Chicken

Ingredients:

300ml light soy sauce 

70ml dark thick soy sauce

100ml rose wine

500ml water

10 garlic

5 spring onion

2 sliced ginger

3 star anise

1 medium chicken

*I use fenghe light soy sauce with a sweet base, if normal light soy suace may need to add in sugar.

Method:

1. Boil all ingredients except chicken for 10mins (medium fire).
2. Add in chicken.
3. Monitor and once the water going to bubble, turn to lowest heat (uncovered).
4. Time for 10mins and turn off the heat.
5. Let the chicken to soak in 40-45mins, turn the chicken every 15mins interval (covered).
6. Use a small knife to slit thru the thigh, if no blood mean is done.
7. Bring out the chicken to rest, cut when is cool.

* The sauce can be kept inside for further use.

* The tau kwa must be soak different pot of sauce as it will gives out sour taste.

* The timing may be varies with different size of chicken and pot.

Seafood Paella

Ingredients:

2 cup Bomba rice, washed and rinsed

8 medium shrimps

1 big squid

 Clams or mussels (optional)

1 chicken leg, diced (marinate with salt, smoked paprika n pepper)

15-20 threads of saffron, soak in warm 2 tbs water for 30mins

1/2 yellow onion, chopped

2 garlic, chopped

1 tsp smoked paprika

2 tbs tomatoes puree

1.5 cup chicken stock

1 cup water

salt and pepper to taste

3 tbs olive oil

Parsley for topping

Method:

1. Brown chicken and prawn, just for the outer layer and do not need to be cooked.
2. Dish out the the chicken and prawn.
3. Using the same pan, add in onions and garlic, fried till fragrance.
4. Pour in rice, stirred and mix for awhile.
5. Pour in stock, water and saffron water, salt, tomatoes puree, smoked paprika, pepper and spread evenly.
6. Slow fire to cook for 20mins, uncovered.
7. When the rice is almost cooked, add in prawn, chicken and other seafood.
8. Covered, turn on to medium fire for 5-8mins.
9. The rice should be slight crispy on the bottom. If not, uncovered and stay in the fire for another 5mins.
10. Sprinkle parsley on top of rice.

Tips: If add in clams and squid, water must reduce.